Serves 4
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For the salsa:

For the salmon:

  1. Heat the olive oil and butter together in a large pan over a medium-high heat. Add the shallots and garlic and cook for two minutes until softened and fragrant.
  2. Add the cherry tomatoes with a pinch of salt and pepper. Cook for 7-8 minutes, stirring frequently, until the tomatoes have broken down.
  3. Add the balsamic vinegar and cook for 2-3 minutes further. Remove from the heat and stir in the basil. Add extra seasoning if needed.
  4. Meanwhile, preheat the grill to a high heat. Place the salmon fillets on a baking tray lined with parchment paper and drizzle with olive oil. Sprinkle with the oregano and lemon zest and season with salt and pepper.
  5. Grill the salmon for 6-8 minutes or until cooked through to your liking.
  6. Serve the salmon with the warm salsa, topped with some extra chopped basil.

Nutrition Facts

Per serving: 356kcals, 21.2g fat (4.5g saturated), 8g carbs, 3.4g sugars, 35.6g protein, 1.8g fibre, 0.146g sodium